Apr 6, 2011

Lamb chops marinated with Dijon mustard, garlic, balsamic vinegar and herbs served over a bed of wilted baby spinach in garlic and oil. This is so good you'll be licking the bones clean!

I LOVE lambs chops, it's usually what I order when we go out for special occasions. But making them at home is really quite simple and a whole lot cheaper then going out to eat so any night can be a special occasion.

Buy them trimmed and frenched then all you have to do is season and cook. My husband claimed he didn't like lamb when I met him, but I quickly converted him. This is perfect for date night with your significant other!

For the glaze I decided to modify this glaze from Julia's Healthy Italian which she uses for her chicken to freeze for later use. She mentioned how great it was over lamb so I was all over that!!Double this for 4 people.

Tip on using fresh herbs: Nothing beats the flavor of fresh herbs. Whatever you don't use right away, tightly wrap in plastic wrap and freeze in portions. When you need fresh herbs, remove from the freezer, it thaws in seconds and is ready to use in any recipe.

Combine all ingredients for marinade. Season lamb with salt and pepper. Lay lamb chops in a bowl, add marinade and let it marinate 20 minutes or refrigerate a few hours or overnight.

Remove lamb from refrigerator if marinated overnight before cooking so that the meat comes back to room temperature.

Preheat oven to 450°. Roast lamb in the center of the oven for about 12 - 18 minutes for medium rare, or until the internal temperature is 130° - 135°. Remove from oven and cover with foil for about 5 - 10 minutes before slicing. Use a very sharp knife to carve between the ribs.

While the lamb is in the oven, heat a large sauté pan on hight heat. When hot add oil and garlic. Cook until golden then add spinach; reduce heat to low and and cover. Spinach will wilt in a few minutes, stir so all spinach wilts then season with salt and pepper. Remove from heat.

*Note: I'm aware there are 8 ribs on this rack, sometimes they have 6 or 7. A suggested serving size is 3 ribs, nutritional info is based on 6 ribs or 3 each. Adjust calories/points if you eat more than 3.

I found your blog three weeks ago, and have made your recipes for dinner every night since ... and every one is a winner! Wow, am I glad to have found this!Question - do you think you could use splenda instead of sugar?

Ooh la la!My mouth is watering just looking at your pictures. Thank you so much for posting this recipe. Do you know I've always been too intimidated to make rack of lamb and always wanted to try?I trust your recipes (and my results from your recipes thus far) enough that I'm going to give this a shot!Thanks for pushing me out of my comfort zone!

I have tried to make a comment but the ads keep popping up. I plan to have friends over and have 2 racks of Lamb in the freezer so I hope I can get this recipe by April 26th. Love the sound of this. yvonne

You know if you're really not a fan of lamb, I say give it a try, again. I was one to say I didn't like it (a college roommate cooked it 30 years ago). But after my husband cooked it/grilled it (whatever he did), I thought it was the best thing evah! So throw out all those thoughts that you may not like it and give this recipe a try.

I love lamb chops but even though they are cheaper than in a restaurant, I find they are still super expensive in the grocery store. I think I paid close to 30 dollars for a rack of 8 when I did a similar recipe for Christmas dinner. Do you have any tips on where to find it cheaper or is that similar to what you've paid? I loved it and would LOVE to have it more often but alas a 30 dollar dinner for my husband and I is just not in the budget. The recipe looks amazing though!!

These were delicious! I marinaded overnight and then threw them in the oven yesterday, made my spinach, and also made some simple mashed potatoes to go with it too. Big hit in the house. I think we are going to try the marinade on chicken next.

I am new to WW and have a quick question -- why does the spinach have 2 points per serving? I would think that because the spinach is 0 pts and 1 tsp olive oil is 1 pt, that the total would be less than 1 pt per serving. Please advise. Thanks, Lauren

Gina, I'm with you! If Lamb chops are on the menu for a big night out thats what I'm getting. I've never made them at home. Tried these last night with locally raised lamb from New Seasons ($14.98Lb, fyi) They were pretty rare for us but I fixed that quick and OMG De-Lish!!With the first bite all thoughts of points flew out the window. I had four! Thanks again for the great recipies!!!

This is a awesome, easy recipe. My husband and I also love lamb, and this marinade is super-easy. I left it on for about 5-6 hours, and I wouldn't do any less. Rack of lamb is very expensive (at least, where I live!) so I used beautiful lamb chops instead - put them and the marinade in a plastic bag, then grilled the chops. Gorgeous!